| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Broccoli; with stems |
| 2 |
ts |
Olive oil |
| 1 |
md |
Yellow onion; chopped |
| 3 |
|
Cloves garlic; pressed |
| 1 |
tb |
Flour |
| 8 |
c |
Water |
| 1 |
lg |
Baking potato, peeled and chopped |
| 1 3/4 |
ts |
Salt |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
White pepper |
| 1 |
cn |
Evaporated skim milk; 12 oz |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
CHOPPED MEASURES: 1-1/2 cup onion; 1-3/4 cup potato
PREPARE the broccoli by cutting off and reserving the dark green florets.
With a small, sharp knife, peel the stems lengthwise to reach the tender,
nonfibrous part inside. Discard the peelings and coarsely chop the tender
parts of the stems. Set aside stems and florets.
In a large kettle, heat olive oil over medium-low heat. Add onion and saute
for 3 to 4 minutes or until soft. Add garlic and saute 1 minute longer.
Stir in the flour until it coats the onion mixture and cook for 1 minute,
stirring constantly. Add the water and bring to a boil over low heat. Add
the potato, broccoli, salt, thyme and white pepper and simmer covered for
35 minutes.
Add the evaporated skim milk and lemon juice and simmer uncovered for 15
minutes longer. Strain broth and the vegetables. Puree the vegetables in a
food processor or blender; (or use a hand-held immersion blender).
Recombine the pureed vegetables and the broth and stir well. Makes 9-1/2
cups.
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